Frittatas have become a weekly meal prep staple over here! They’re super easy to make, and you can keep it interesting by changing up the types of veggies and spices you use each week. This is also one of my favorite ways to use up odds and ends from the fridge (like all of those random herbs and greens).
Make-Ahead Veggie + Cheddar Frittata
1-2 cups roughly chopped broccoli florets (pieces should be bite sized)
1 small carton of portobello mushrooms, rinsed well and roughly chopped
1/4 cup finely diced white onion
1-2 handfuls of baby spinach
10 eggs, whisked together in a small bowl
1/2 cup shredded cheddar cheese
Salt, pepper, garlic powder
Pre-heat oven to 400 degrees.
Heat a well-oiled cast iron pan over medium heat (10-12 inch pan is best).
Add broccoli, onion & mushrooms and saute until the mixture softens (about 5-6 minutes) Season well with salt, pepper and garlic powder.
Add spinach and saute for another 1-2 minutes until the spinach wilts.
Add the eggs and sprinkle shredded cheese on top. Let the mixture set for a few minutes until it solidifies around the edges.
Transfer to the oven and bake for 10-15 minutes until the center solidifies and starts to brown.